Fakhitha Bel Laban Leg Of Lamb With Yogurt Recipes

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SPICE-RUBBED LEG OF LAMB WITH HARISSA YOGURT SAUCE



Spice-Rubbed Leg of Lamb with Harissa Yogurt Sauce image

Provided by Katie Lee Biegel

Categories     main-dish

Time 3h

Yield 8 servings

Number Of Ingredients 18

One 3- to 4-pound boneless leg of lamb, tied with butcher's twine
1 tablespoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
1/3 cup harissa (see Cook's Note)
3 tablespoons plain Greek yogurt
1 teaspoon honey
Kosher salt
3 tablespoons pomegranate seeds
2 tablespoons chopped fresh mint
3 scallions, white and light green parts only, thinly sliced
Good olive oil, for drizzling
Flakey sea salt

Steps:

  • For the lamb: Use paper towels to pat dry the leg of lamb. In a small bowl, combine the salt, cumin, cinnamon, allspice, ginger, black pepper and cayenne. Season all sides of the lamb with the spice mixture and place on a roasting rack in a roasting pan. Let sit at room temperature for 30 to 45 minutes or place in the refrigerator overnight and allow to sit at room temperature for 45 minutes before cooking.
  • Preheat the oven to 450 degrees F.
  • Drizzle the lamb with the olive oil, then roast for 15 minutes. Reduce the oven temperature to 350 degrees F and bake until the internal temperature is 140 degrees F for medium, about 1 hour and 15 minutes more. Allow to rest before serving, 15 to 20 minutes, then slice.
  • For the sauce: Meanwhile, in a small bowl, mix the harissa, yogurt and honey. Season with salt. Refrigerate until serving.
  • For the optional garnish: Garnish with the pomegranate seeds, mint, scallions, good olive oil and sea salt if desired. Serve with the harissa yogurt sauce.

FAKHITHA BEL LABAN - LEG OF LAMB WITH YOGURT



Fakhitha Bel Laban - Leg of Lamb With Yogurt image

This roast lamb recipe uses a yogurt paste with a spice blend to marinate the meat. I marinated a half- deboned leg of lamb overnight with the yogurt paste. The recipe is from "Saudi Arabia Magazine", an official publication of the Royal Embassy of Saudi Arabia, Spring 1997. The website where I found it is http://www.ummah.net/family/recipes/fakhitha.html

Provided by Mme M

Categories     Lamb/Sheep

Time 3h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 leg of lamb
1 1/2 cups yogurt
2 tablespoons tomato paste
6 crushed garlic cloves
1 teaspoon black pepper
1 teaspoon cardamom
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon saffron
1/2 teaspoon salt
9 tablespoons olive oil
3 tablespoons mayonnaise

Steps:

  • Clean the meat, slash in several places and put in a baking dish.
  • Mix the spices, salt, garlic, yogurt, tomato paste, mayonnaise and oil.
  • Spread half of the mixture over the meat.
  • Cover with foil, and put in the oven at 350 degrees until the meat is cooked.
  • Just before serving, pour the remaining yogurt on top of the meat.
  • I marinated the meat overnight. Weigh the leg of lamb to determine the amount of time it will need in the oven for rare, medium, or well-done.
  • I like to cook roasts at lower temperatures for a long time, so I veered off from the given recipe, and cooked it for 3 hours at 250 Fahrenheit. If I had had more time, I would probably have cooked it 4 hours at 200 degrees Fahrenheit. The meat was tender due to both the yogurt and the long cooking. My leg of lamb was 1.3 kilos, or 2.8 pounds. Serve with flavored basmati rice.

Nutrition Facts : Calories 387.7, Fat 37.3, SaturatedFat 6.7, Cholesterol 14.8, Sodium 477.7, Carbohydrate 11.4, Fiber 1.1, Sugar 6, Protein 4.2

YOGURT BRAISED LEG OF LAMB



Yogurt Braised Leg of Lamb image

Provided by Food Network

Time 1h55m

Number Of Ingredients 15

3 1/2 pounds of lamb (deboned and cut in 1-inch pieces)
4 tablespoons olive oil
2 large onions, peeled and cut into medium dice
2 large garlic cloves, peeled and sliced
4 medium carrots, peeled and sliced on the bias
3 bay leaves
1/4 cup dried oregano, crushed
2 tablespoons black pepper freshly ground
4 large potatoes peeled, cut into medium dice
2 tablespoons red wine vinegar
1/2 cup lemon juice
1 quart yogurt, strained*, reserve 4-ounces for garnish
3 quarts water
Salt and pepper, to taste
Pita bread, optional

Steps:

  • Heat oil over medium high heat in a large pot. Brown the lamb pieces in batches. Remove the meat and reserve. Add the onions, garlic, carrots, bay leaves, dried oregano, black pepper, and potatoes. Cook until the potatoes are lightly browned. Deglaze the pot the red wine vinegar. Add the lamb pieces. Allow the liquid to reduce until dry. Add the lemon juice and yogurt. Mix well. Add water and bring to a boil. Reduce heat, cover, and simmer slowly for 1 to 1 1/2 hours until the lamb is tender. Periodically skim off any froth that has risen to the top of the pot. Season with salt and black pepper to taste. Serve in bowls or soup plates. Garnish with a dollop of yogurt and serve with pita bread.
  • *To strain yogurt, place yogurt in a cheesecloth and tie with a short piece of string. Place cheesecloth pouch into a strainer and place over a medium bowl. Let sit in refrigerator for 1 hour. Discard liquid and remove yogurt from cheesecloth.

YOGURT-MINT MARINATED GRILLED LEG OF LAMB



Yogurt-Mint Marinated Grilled Leg of Lamb image

Provided by Bobby Flay

Categories     main-dish

Time 9h50m

Yield 8 servings

Number Of Ingredients 7

1 de-boned (5 pound) leg of lamb, trimmed of excess fat
5 cloves garlic, peeled and thinly sliced
2 cups Greek-style yogurt
1/2 cup fresh mint leaves
2 teaspoons ground cumin
3 to 5 dashes hot pepper sauce
Salt and freshly ground black pepper

Steps:

  • Using a paring knife, make several small slits over the entire surface of the lamb, and stuff the slits with the sliced garlic. Add the yogurt, mint, cumin and hot pepper sauce to the work bowl of a food processor and process until smooth. Place the lamb on a large baking sheet and rub the entire leg with the yogurt mixture. Cover and refrigerate for at least 8 hours, or overnight.
  • Preheat the grill to high. Remove the lamb from the marinade and season well with salt and pepper. Place the lamb, skin side down, on the grill. Grill until the skin side is golden brown, then turn the lamb over, and reduce the heat of the grill to medium so that the grill maintains a constant temperature of 350 degrees F. Continue grilling until a thermometer inserted deep into the meat reaches a temperature of 145 degrees F for medium-rare doneness, about 1 1/4 to 1 1/2 hours. Remove lamb from grill, cover with foil, and let rest for 10 minutes. Slice the meat on the bias into 1/4-inch thick slices.

BONED LEG OF LAMB WITH YOGURT



Boned Leg of Lamb With Yogurt image

Provided by Robert Farrar Capon

Categories     dinner, main course

Time 4h40m

Yield 6 servings or more

Number Of Ingredients 7

1 leg of lamb, 7 to 8 pounds, boned, rolled and tied
1 1/2 cups yogurt
1/2 cup minced onion
1/3 cup minced fresh dill, or 2 tablespoons dried dill weed
1/4 cup olive oil
2 teaspoons salt, or to taste
1/2 teaspoon black pepper

Steps:

  • Put lamb in a heavy plastic bag. Mix all remaining ingredients and pour into the bag. Seal closely, squeeze to coat the meat completely and allow to marinate at room temperature for 2 to 4 hours, turning and squeezing the bag several times.
  • Preheat oven to 500 degrees. Remove lamb from bag, place in roasting pan and pour all the marinade over the meat. Bake at 500 degrees for 1/2 hour.
  • Reduce heat to 375 degrees. Turn meat over and baste with marinade in pan. Add 1/2 cup boiling water to pan, cover tightly with aluminum foil and bake 1 hour more, or till done to taste. Serve with defatted pan juices.

Nutrition Facts : @context http, Calories 1054, UnsaturatedFat 39 grams, Carbohydrate 6 grams, Fat 75 grams, Fiber 1 gram, Protein 85 grams, SaturatedFat 30 grams, Sodium 1062 milligrams, Sugar 3 grams

BOMBAY LEG OF LAMB WITH YOGURT AND LIME



Bombay Leg Of Lamb With Yogurt And Lime image

This recipe came to The Times when Amanda Hesser wrote about Rozanne Gold, the author of "Recipes 1-2-3," and her three-ingredient cooking. The bare-bones marinade here really lets the lamb shine, so make sure to get quality meat. Ms. Gold proves that with fewer ingredients, shopping becomes less painful, and cooking times and techniques tend to be simpler.

Provided by Amanda Hesser

Categories     dinner, weekday, main course

Time 25m

Yield 4 servings

Number Of Ingredients 5

1 2-pound boned leg of lamb, butterflied
1 cup plain low-fat yogurt
2 large limes
Freshly ground black pepper, to taste
1/4 teaspoon kosher salt

Steps:

  • In a large nonreactive bowl, combine lamb and yogurt. Grate zest of 1 lime, and squeeze the juice of 2 limes (you will have approximately 1/4 cup). Add to bowl with freshly ground black pepper and the salt. Mix well so that lamb is thoroughly coated with yogurt marinade. Cover, and refrigerate for 6 to 8 hours. Turn once or twice during the marinating period.
  • Preheat the broiler. Remove lamb from the marinade. Place lamb in a heavy baking pan. Place marinade in a small pot.
  • Broil lamb on each side for 6 to 8 minutes. It should be 150 degrees on a meat thermometer for rare; 160 degrees for medium-rare. Meanwhile, warm marinade over low heat, whisking constantly; do not let boil. Remove lamb from oven. Let rest 5 minutes. Slice thinly, and serve with marinade (if curdled, pour through a fine strainer).

Nutrition Facts : @context http, Calories 423, UnsaturatedFat 13 grams, Carbohydrate 9 grams, Fat 27 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 12 grams, Sodium 262 milligrams, Sugar 5 grams

YOGURT-AND-HERB-CRUSTED LEG OF LAMB



Yogurt-and-Herb-Crusted Leg of Lamb image

In this hearty dish, a piquant yogurt sauce not only offsets the robustness of the lamb, but also helps bind the citrusy herbed breadcrumbs. What pops out of the oven: tender, juicy meat with an irresistibly crisp coating.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 2h10m

Number Of Ingredients 9

2/3 cup extra-virgin olive oil
3 tablespoons minced garlic (from 6 cloves)
Coarse salt
4 teaspoons lemon zest and 2 tablespoons fresh juice (from 2 lemons), plus wedges for serving
1 1/2 cups fresh flat-leaf parsley leaves
1 1/2 cups panko breadcrumbs
1 1/2 cups plain Greek yogurt
2 tablespoons grainy mustard
1 boneless leg of lamb (4 1/2 pounds), trimmed of silver skin and butterflied

Steps:

  • Preheat oven to 450 degrees with one rack in top third and one in bottom third. Set a wire rack in a foil-lined rimmed baking sheet. In a saucepan, combine oil, garlic, and 1 1/2 teaspoons salt; cook over medium until fragrant, 3 to 5 minutes. Transfer to a food processor and process with zest and parsley until a coarse paste forms. Transfer to a bowl; stir in breadcrumbs and lemon juice. In another bowl, whisk together yogurt and mustard; season with salt.
  • Place lamb, skin-side down, on a work surface and pound with a mallet to an even thickness of about 1 1/4 inches. Arrange loose ends to create a rough rectangle; season with salt. Spread 1/2 cup yogurt mixture evenly over surface, then half of breadcrumb mixture. Starting at ragged short end, tightly roll lamb into a cylinder. Tie with kitchen twine at 2-inch intervals; insert 2 skewers crosswise through lamb to help hold shape, if desired. Transfer to prepared baking sheet; season all over with salt.
  • Increase oven heat to broil; broil lamb on top rack, flipping halfway through, until fat is golden brown, about 2 minutes a side. Reduce temperature to 450 degrees and roast 20 minutes. Remove from oven; reduce temperature to 400 degrees. Remove twine from lamb, leaving skewers in place. Spread remaining yogurt mixture thickly over top and sides of lamb. Press remaining breadcrumb mixture into yogurt. Roast on bottom rack until a thermometer inserted in thickest part of lamb registers 135 degrees for medium-rare, 40 to 60 minutes more, depending on diameter of roll. Transfer to a cutting board and let stand 20 minutes before carving with a very sharp knife. Serve, with lemon wedges.

YOGURT-MARINATED ROAST LEG OF LAMB



Yogurt-Marinated Roast Leg of Lamb image

A tangy yogurt-herb marinade tenderizes this leg of lamb, then browns in the oven to add flavor to the drippings. Top with chunky Almond Relish for a dramatic dish worthy of a holiday feast or special occasion. (Plan ahead: Chef Berglund recommends two days of marination.)

Provided by Paul Berglund

Categories     main-dish

Time P2DT4h

Yield 8 servings

Number Of Ingredients 12

1 4-inch piece ginger, about ¼ cup chopped
4 cloves garlic
1 yellow onion
1 bunch parsley, divided
1 bunch cilantro, divided
1 quart whole-milk yogurt
2 tablespoons kosher salt
1 bone-in leg of lamb, 5?7 pounds
1 cup whole almonds, toasted, oven-toasted at 350 degrees F for 8?10 minutes
1/2 cup extra-virgin olive oil
Juice of 2 lemons
Kosher salt

Steps:

  • Marinade: Use a spoon to peel the ginger. Peel garlic and onion. Roughly chop onion and ginger, followed by half of the parsley and cilantro, including stems. In a blender, add the ginger, onion, garlic, herbs, ⅓ of the yogurt, and salt. Purée until smooth. Add the remaining yogurt and purée again to combine. Set aside.
  • Lamb: Place lamb on a flat surface. Use a sharp knife to poke holes in the lamb at 1½-inch intervals; this will help the lamb absorb the marinade. Flip over and repeat on the other side. Fit a brining bag into a large container (or the roasting pan you'll be using, if it fits in the refrigerator). Then place the lamb into the bag and pour in the marinade. Massage the marinade into the lamb so all of the meat is covered, then seal the bag. Refrigerate for 1-2 days (longer marination will yield more tenderized lamb).
  • Preheat the oven to 350 degrees F. Transfer the lamb and all of the marinade into a roasting pan. Lay parchment paper over the lamb to cover, then cover the roasting pan tightly with aluminum foil. Roast for 1 hour. (Total roasting time will be 3 hours.)
  • After 1 hour, remove lamb from oven. Gently remove foil and parchment. (The yogurt will have separated into curds and whey, which is normal.) Use tongs to flip the lamb over, then cover with parchment and foil again. Place back into the oven for 1 hour. After the second hour of roasting, flip the lamb again and place back into the oven, uncovered, for 1 final hour.
  • After a total of 3 hours of roasting, remove lamb. Pierce the lamb with a sharp knife to check for doneness. If there isn't a lot of resistance, it's done. Flip lamb over, spoon yogurt solids on top, and let rest, 30 minutes.
  • Almond Relish: Roughly chop the almonds, place in a medium bowl, and set aside. Pick the leaves off the remaining cilantro and parsley, bunch together, and finely chop. Add herbs to the almonds. Add enough olive oil to cover, about ½ cup, and mix. Juice 3 of the 4 lemon halves into the relish, mix, and add salt to taste. Use the juice of the remaining lemon half to taste.
  • Assembly: Use tongs and a meat fork to transfer lamb to a serving platter. Spoon relish over the lamb, and serve.

HYDERABADI BIRYANI (YOGURT MARINATED LAMB)



Hyderabadi Biryani (Yogurt Marinated Lamb) image

Make and share this Hyderabadi Biryani (Yogurt Marinated Lamb) recipe from Food.com.

Provided by Member 610488

Categories     One Dish Meal

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 37

1 lb lamb, cut into 1-inch cubes
1 pint plain yogurt
4 teaspoons ghee or 4 teaspoons clarified butter
3 cloves
3 cardamom pods
3 cinnamon sticks
3 green chilies, chopped
3 large onions, chopped
3 tomatoes, diced
1/2 cup fresh cilantro, chopped
1/4 cup fresh mint leaves, chopped
1/2 cup water
1/2 teaspoon salt
2 cups basmati rice
3 teaspoons ghee or 3 teaspoons clarified butter
3 cloves
3 cardamom pods
3 cinnamon sticks
1 bay leaf
1 teaspoon black cumin seeds
3 1/2 cups water
1 1/2 teaspoons salt
1 pinch saffron thread
1/4 cup milk
1 large onion, peeled sliced and fried (garnish)
1/8 cup cashews, chopped (garnish)
1/8 cup raisins (garnish)
2 hard-boiled eggs, peeled and quartered (garnish)
1 large garlic clove
1 (1 inch) fresh ginger, peeled
2 tablespoons coriander seeds
2 teaspoons fennel seeds
2 teaspoons poppy seeds
12 red chilies
1/2 cup coconut flakes, grated
3 teaspoons cashews, chopped
1/2 cup plain yogurt

Steps:

  • Place lamb in a bowl, coat with yogurt, cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
  • Begin preparing rice by soaking in water for 20 minutes. Drain and set aside.
  • Prepare masala 1 by grinding together in a food processor the garlic clove and ginger to a fine paste.
  • Prepare masala 2 by grinding coriander seeds, fennel seeds and poppy seeds then make a fine paste by adding the red chiles through the feed tube of a food processor followed by the dry ground spices.
  • Prepare masala 3 by grinding together coconut, cashew nuts and yogurt (in that order) through the feed tube of a running food processor.
  • To begin cooking the lamb, heat 4 teaspoons ghee in a wok and swirl to coat inside surface. Add 3 cloves, 3 cardamom pods, and 3 cinnamon sticks, and "toast" briefly in the wok. Then, add chopped green chiles and onion and fry until mixture turns golden brown (be careful not to burn). Add masala 1 and stir well, cooking for a few minutes. Add masala 2 and stir well, cooking for a few minutes to integrate flavors.
  • Add the diced tomatoes and cook for 2 minutes. Transfer marinated lamb to wok and also add cilantro and mint leaves. Reduce heat and simmer for 5 minutes, then add 1/2 cup water and salt. Cover and cook for 15 minutes, then stir in masala 3. Cover and cook until the sauce becomes thick.
  • Heat 3 teaspoons ghee in another wok or saucepan and add cloves, cardamom pods, cinnamon stick, bay leaf and cumin seeds, and fry for 1 minute. Add the rice and stir for about 2 to 3 minutes to "toast" the rice. Add the 3 1/2 cups water and salt, bring to a boil, then reduce heat, cover and let cook until the water is absorbed, about 15 to 20 minutes. When rice is done, remove from heat and allow to cool.
  • Preheat oven to 350°F.
  • The biryani will be layered in a dish. A 13 by 9-inch ovenproof dish (such as the type used for lasagna) or something similar would be suitable. Divide rice into 3 parts and the lamb mixture into 2 parts. Grease the dish and arrange 5 alternate layers of rice and meat, beginning and ending with rice.
  • Dissolve the saffron threads in the 1/4 cup milk and spoon it over the top layer of rice. Cover the biryani with aluminum foil and bake for 30 minutes. Let rest for a few minutes before serving.
  • Transfer to a serving plate to reveal layers. Garnish with fried onions, cashew nuts, raisins and hard boiled eggs.

CURRIED LAMB WITH YOGURT



Curried Lamb with Yogurt image

Serve with rice, chutney and chappatis. Do other EastIndian dishes if you wish Like a nice lentil dish. Make the day ahead and reheat. Freezes well too

Provided by Bergy

Categories     Lamb/Sheep

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 15

2 lbs cubed trimmed leg of lamb (1" cubes)
1 large onion, chopped
1 teaspoon fresh grated ginger
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon coriander
2 teaspoons cumin
1 teaspoon garam masala
1 teaspoon mustard powder
1 teaspoon turmeric
1/4 teaspoon ground cardamom
2 tablespoons fresh lemon juice
1 cup water
salt and pepper
1/2 cup plain low-fat yogurt

Steps:

  • Combine all the spices, mix well.
  • Toss with the onion and the lamb.
  • Place all the ingredients except the yogurt into a large skillet and simmer covered for apprx 1 1/2 hours or until the lamb is tender, add a bit more water if necessary.
  • Stir in the yogurt.
  • Serve.

Nutrition Facts : Calories 508.8, Fat 31.8, SaturatedFat 13.6, Cholesterol 153.8, Sodium 162.1, Carbohydrate 8.9, Fiber 1.2, Sugar 4.1, Protein 44.8

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From cosylab.iiitd.edu.in


VOICE CHANGER RECIPE COUNTRY PATE RECIPE - WEBETUTORIAL
Country pate is the best recipe for foodies. It will take approx 60 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make voice changer recipe country pate at your home. The ingredients or substance mixture for country pate recipe that are useful to cook such type of recipes are: Braunschweiger Sausage
From webetutorial.com


LAMB BAKED IN YOGURT - DIANE KOCHILAS
Place the lamb mixture in a clay or ovenproof glass or ceramic baking dish about 3 inches/7.5 cm deep. Spread the yogurt mixture evenly over the meat. Bake uncovered for 45 minutes until the yogurt is set and lightly browned on top and then cover and cook for another 45 minutes until the lamb tender. Ten minutes before removing from oven ...
From dianekochilas.com


FAKHITHA BEL LABAN LEG OF LAMB WITH YOGURT RECIPE - WEBETUTORIAL
Fakhitha bel laban leg of lamb with yogurt is the best recipe for foodies. It will take approx 200 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make fakhitha bel laban leg of lamb with yogurt at your home.. The ingredients or substance mixture for fakhitha bel laban leg of lamb with yogurt recipe that are useful to cook such type of …
From webetutorial.com


QUESTION. WHAT DO WITH A 4LB BONELESS LEG OF LAMB. : RECIPES
Garlic, rosemary, salt, pepper, lemon and a little white vinegar. That is all you need. Take the lamb out of the bag and then roll off the twine, reserving it. Season the outside of the lamb with plenty of salt and pepper. Open up the lamb, season liberally with salt, pepper, oregano, cumin and crushed garlic.
From reddit.com


RECIPEDB - COSYLAB.IIITD.EDU.IN
By cooking processes, top 50 recipes similar to: Fakhitha Bel Laban - Leg of Lamb With Yogurt. Recipe Title Region Country Similarity Index; Fakhitha Bel Laban - Leg of Lamb With Yogurt: Middle Eastern: Rest Middle Eastern: 1.00: Middle Eastern White Beans: Middle Eastern: Rest Middle Eastern: 0.71: Middle Eastern Chicken Wings: Middle Eastern: Rest Middle …
From cosylab.iiitd.edu.in


HOMEMADE FOOD - HMCOOKING.COM
The service offers services for finding and ordering delicious homemade food online with takeaway delivery
From hmcooking.com


DAHI GOSHT (LAMB IN YOGURT SAUCE) RECIPE - THE SPRUCE EATS
2022-01-09 Gather the ingredients. Mix salt, pepper, yogurt, turmeric powder, half the ginger and garlic pastes, and green chiles together. Marinate lamb in this mixture for 30 minutes. Heat oil in a deep pan and sauté onions and remaining ginger and garlic pastes till fragrant. Add tomatoes, cumin powder, bay leaves, coriander powder, and garam masala ...
From thespruceeats.com


RECIPEDB - COSYLAB.IIITD.EDU.IN
Lebanese Baked Lamb and Potatoes: Middle Eastern: Lebanese: 0.57: Marinated Chicken Gyro Wraps: Middle Eastern: Rest Middle Eastern: 0.57: Fakhitha Bel Laban - Leg of Lamb With Yogurt: Middle Eastern: Saudi Arabian: 0.53: Claudia Roden's Hummus Bi Tahina (Chickpea and Sesame Dip) Middle Eastern: Lebanese: 0.53: Mideastern Lemon Chicken: Middle ...
From cosylab.iiitd.edu.in


KIBBE WITH YOGURT (KIBBE BEL LABAN) - TABKHET EL YOM
2012-05-09 Dissolve the corn flour with one cup of cold water and add it to the yogurt. Place the yogurt in a pot on fire, stirring constantly. When it starts boiling, add the uncooked kibbe balls and reduce the fire, stirring occasionally for about 15 minutes. In the meantime, mix the crushed garlic with salt and dried mint.
From tabkhetelyom.com


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